TURMERIC AND PEPPER RECIPE RECIPES
CRISPY TURMERIC-AND-PEPPER-SPICED CHICKEN WINGS RECIPE ...
Wings so crispy you won’t believe they were baked in the oven.
Provided by Andy Baraghani
Yield 8 servings
Number Of Ingredients 9
Steps:
- Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
- Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
- Place baking sheet with chicken wings in a cold oven; preheat oven to 425°. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.
- Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.
CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER RECIPE ...
Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch — they’ll go quickly.
Provided by Colu Henry
Total Time 45 minutes
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
- In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.
Nutrition Facts : @context http//schema.org, Calories 212, UnsaturatedFatContent 7 grams, CarbohydrateContent 25 grams, FatContent 10 grams, FiberContent 7 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 266 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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